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JAIHIND FOODS

2537-2539 W DEVON AVE, CHICAGO, IL 60659 · Restaurant

Inspection summary

JAIHIND FOODS has been inspected 7 times by Chicago Department of Public Health since June 25, 2010. The most recent inspection, on October 30, 2013, found no infractions.

4 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on November 21, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on November 21, 2011. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on November 21, 2011. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 5 times across 2 separate inspections, most recently on November 21, 2011. For example: CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 3 times across 3 separate inspections, most recently on December 1, 2011. For example: FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    1 infraction

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN THE FLOOR ALONG THE WALL BASE, BEHIND THE COOKING EQUIPMENT AND MAINTAIN.
  3. Canvass

    7 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • FOUND EVIDENCE OF RAT DROPPINGS IN THE BASEMENT ALONG THE WALLS, ALL CORNER OVER 45 TOTAL. INSTRUCTED TO REMOVE THE DROPPINGS, CLEAN AND SANITIZE THE AFFECTED AREAS. CITATION ISSUED SERIOUS, 7-38-020.
    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • MUST PROVIDE LABEL/NAME OF THE PRODUCT ON ALL BULK CONTAINERS WITH RICE, FLOUR, ALL SPICES AND FOOD CONTAINERS INSIDE THE WALK IN COOLER REACH IN COOLER AND PREP COOLER.
    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • ALL CLEAN MULTI USE UTENSILS,POTS,PANS AND DISHES MUST BE STORED UPSIDE DOWN INVERTED.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN IN DETAIL THE FOLLOWING: ALL THE PREP TABLES, TOP AND BOTTOM SHELVE; ALL THE EXTERIOR AND LIDS OF ALL BULK CONTAINERS; INTERIOR BOTTOM SHELVE OF THE REACH IN FREEZER, REACH IN COOLER AND DISPLAY COOLER; INTERIOR AND EXTERIOR OF THE MICROWAVE; ALL SIDES AND FRONT EXTERIOR OF ALL THE COOKING EQUIPMENT; ALL THE WIRE RACK SHELVINGS IN THE PREP AREA AND BASEMENT. AND ALL THE CABINETS IN THE PREP AREAS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE AND ALL CORNERS IN THE BASEMENT AND MAINTAIN. PROVIDE SHELVINGS OR PALLETS FOR THE COOKING OIL BOXES. ALSO CLEAN IN DETAIL THE FLOOR ALONG THE WALL BASE AND UNDER THE 3 COMPT SINK IN THE DISH WASHING AREA. ELEVATE ALL STOCKS ,BOXED FOODS INSIDE THE WALK IN COOLER 6" OFF THE FLOOR.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • WALLS IN THE DISH WASHING AREA, IN THE PREP AREA, KITCHEN. BEHIND THE EXPOSED HAND SINK, BEHIND THE COOKING STOVE,GRILL AND WOK NEEDS DETAIL CLEANING.MISSING COVER FOR THE CEILING VENT INSIDE THE WOMENS WASHROOM. MUST PROVIDE. STAINED CEILING TILES INSIDE THE WOMENS WASHROOMN,MUST REPLACE. MUST CLEAN THE HOOD IN BOTH COOKING AREAS, WITH HEAVY DUST ACCUMULATED. MUST CLEAN THE LIGHT SHIELD BY THE HOOD AND MAINTAIN.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MISSING THERMOMETER IN THE PREP COOLER AND REACH IN FREEZER. MUST PROVIDE AND MUST BE VISIBLE.
  4. Tag Removal

    0 infractions

  5. License Re-Inspection

    0 infractions

  6. License Re-Inspection

    4 infractions

    • 10. SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW
      • In food establishments, there shall be adequate sewage and waste water disposal facilities that comply with all the requirements of the plumbing section of the Municipal Code of Chicago. REPAIR GREASE TRAP OBSERVED LEAKING WHEN WATER WAS DRAINED.
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. SEAL FRONT AND REAR GAPS UNDER AND AROUND DOORS TO PREVENT PEST ACCESS.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. REPAIR HOODVENTS IN FRONT AND REAR PREP AREAS NOT WORKING. REPAIR LEAK FROM FAUCET OF 3 COMPARTMENT SINK. PROVIDE 2" AIR GAP BETWEEN DRAIN PIPES AND FLOOR DRAINS UNDER 2 HANDSINKS AND 3 COMPARTMENT SINKS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE EXCESSIVE CONSTRUCTION AND PAPER CLUTTER OUTSIDE REAR DOOR AND SCATTERED THROUGHOUT PREMISES INCLUDING BASEMENT. REMOVE OLD CHEST FREEZER FROM BASEMENT.
  7. License

    0 infractions

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